But even after this fruity snack, I didn't feel satisfied and craved something hearty so I threw together a bunch of stuff. And I know I said I didn't like Tofu too much, but I bought some a few days ago and I was very pleased this time.

1. cook the pasta2. cut brussel sprouts in half, cut the bell pepper, broccoli, cauliflower and zucchini2. in a sauce pan heat up olive oil, add onions, stirr on medium heat until golden3. add garlic4. add vegetables, season with desired spices to taste, cover up and cook on low for about 15 min.5. when pasta is done, add the spinach (I used frozen spinach)6. in a bowl, crumble Tofu and add 2 Tbsp. Pesto Rosso, mix well7. add 1/2 of the Tofu mixture to the vegetables cooking, mixing well8. add the rest of the marinated Tofu to the Spaghetti, mix well9. when vegetables are done, add balsamic vinegar and soy sauce10. add vegetables to the Spaghetti, stir well and serve with sunflower, pine and pumpkin seeds

I'm eating the left-overs as I am writing this. It's good, but it's definitely missing some red ingredients(red bell pepper, tomato...). But that's only because I didn't have anything else left here.

Anyway, the most exciting thing: How It All Vegan and Vegan Cupcakes Take Over The World arrived yesterday!!!I'll definitely make something today, but there are sooo many many great recipes in there. Picking one is going to be tough!

Oh and about your tofu sour cream. Silken tofu doesn't smell particularly good when it is fresh (in my opinon). So the way you describe it could be perfectly normal. Though I don't want to tell you it is fine.

I would just trust your gut on this one. If it doesn't seem like you should eat it - don't eat it.

I wish I could be of more help. If I were in Deutschland, I would happily come inspect it.